Cooking device for burning solid fuel



June 17, 1969 E. B. TIDD COOKING DEVICE FOR BURNING sOLlD FUEL Filed Nov. 29, 1967 FIGI n 30 me FIG. 2

|4c l |4b |4b i *.112 5, 1 I4 ma n4 30 U ma l2 6d IGd i662 I I6 |60 I6 25 Ib T- 25 22 i 20h qsb. lee 2 em :l l `|eb im MAM 1 lsb I8 24 20 23.20 22 leb i8 AT T'YS United States Patent O 3,450,123 COOKING DEVICE FOR BURNING SOLID FUEL Edwin B. Tidd, 314 Oxford Road, Kenilworth Village, Ill. 60043 Filed Nov. 29, 1967, Ser. No. 686,495 Int. Cl. F2411 3/00; A473' 37/07 U.S. Cl. 126-25 20 Claims ABSTRACT F THE DISCLOSURE A cooking device adapted to burn solid fuel comprising an upright, hollow flue open at the top and bottom for containing a quantity of fuel in the lower end portion thereof during an initial period of ignition and combustion of said fuel. The flue extends upwardly above the upper level of a quantity of fuel placed therein and directs and contines an updraft of air and combustion gases during said initial period. Base means is secured to the llue and extends outwardly thereof for supporting the flue in an upright position from the ground or other surface. Fire pan means is provided including a bottom wall larger than the lower end of said line for containing said fuel within the Hue during said initial period while the lire pan means is positioned beneath the ilue. The re pan means is adapted to receive and containthe charge of burning fuel after said initial period when discharged or dumped from the flue upon upward relative movement of the lflue above the re pan. The fire pan is thus bodily moveable with the burning fuel thereon to a position resting on top of the upright ue for cooking.

The present invention relates to a new and improved cooking device adapted to burn solid lfuel and, more particularly, relates to cooking devices commonly termed outdoor grills, and the like, which normally use charcoal briquettes as fuel.

One of the problems in prior devices of this type is in getting a fire started because, normally, charcoal briquettes are diicult to ignite and require a long time before they are red hot and ready for cooking. One method commonly used is to soak the briquettes with petroleum starter fluid and ignite the fluid, hoping the briquettes will begin to burn. This method is often unsatisfactory because if enough uid is used to make starting easy, the smoke produced from the coals after ignition contains petroleum fumes for some time thereafter and often gives the meat cooked on the coals an objectionable taste or odor. Another means often used for starting the combustion of charcoal briquettes is an electric heater. However, these heaters require a source of electrical power in the near vicinity and, because it is often desirable to cook with charcoal in areas where no electric power is available, this means of starting is not possible. Moreover, electric starting units are expensive and sometimes burn out or become inoperative, after a relatively small number of fires have been sta-rted therewith. The cooking device of the present invention is especially adapted to burn charcoal briquettes and to eliminate the aforementioned problems. Moreover, in the cooking device of the present invention, the time required before a bed of red hot coals, suitable for cooking is ready is greatly reduced.

It is an object of the present invention to provide a new and improved cooking device of the character described and especially adapted to burn solid fuel, such as charcoal briquettes and the like.

More specifically, it is an object of the present invention to provide a new and improved cooking device of the type described in which no petroleum starter uid, gas, or electric heating units are needed to facilitate starting.

Another object of the present invention is the provision of a new and improved cooking device of the type described wherein the time interval required before the charcoal briquettes are in a red hot condition suitable for cooking is greatly reduced.

Still another object of the present invention is the provision of a new and improved cooking device of the character described wherein an upstanding flue is used for accelerating the starting period to obtain a bed of red hot coals within a relatively short time.

Still another object of the present invention is the provision of a new and improved cooking device of the character described in which the ue means used for speeding up the starting period also serves as a pedestal or support means for supporting a lire pan containing the red hot coals during the cooking process.

Yet another object of the present invention is the provision of a new and improved cooking device of the character described which is neat in appearance, low in cost, easy to use, and maintain.

Briefly, the foregoing and other objects and advantages of the present invention are accomplished in one embodiment thereof which comprises an upright, hollow tilue open at the top and bottom for holding a quantity of solid fuel, such as charcoal briquettes, in the lower end portion thereof during an initial starting period. The flue extends upwardly above the upper level of the fuel quantity therein and directs and confines an updraft of air and combustion gases during the initial starting period, thereby producing rapid burning and shortening the time required be-fore the coals can be used for cooking. A base member is secured to the flue and extends outwardly thereof for supporting the flue in an upright position from the ground or other surface. Fire pan means, including a bottom wall larger than the lower end of the ue is provided for closing the lower end of the flue to contain the fuel in the lower end portion during the initial starting period. The re pan means is adapted to receive and hold a bed of burning coals received from the liue upon upward relative movement of the flue away from the re pan after the coals are red hot and suitable yfor cooking. The fire pan means is bodily moveable with the hot coals thereon to a position on top ofthe ue for cooking, and the ue thus serves the dual purpose of supporting the cooking pan after the coals are hot, as well as providing for fast starting action.

In using the cooker of the present invention, the fire pan means is initially placed on the ground or other surface, and the flue is then centered over the re pan in an upright position supported by the base means. Several pieces of newspaper are crumpled and dropped into the Hue from the open top end thereof, and the last piece of paper is ignited before it is dropped into the flue. When the paper in the flue is burning after a period of less than a minute or so, a number of charcoal briquettes are dropped into the top end of the ilue onto the paper. After a short period of time, for example, eight to ten minutes later, the charcoal briquettes are red hot because of the chimney action in the ue, and the flue and base are lifted upwardly to deposit the red hot coals in a spread condition across the bottom of the re pan. The fire pan is then placed by means of a lifting handle into position on top of the Hue which acts as a support pedestal during the cooking process thereafter.

For a better understanding of the presentinvention, reference should be had to the following detailed description when taken in conjunction with the drawings in which:

FIG. l is a perspective view of a new and improved cooking device characterized by the features of the present invention;

FIG. 2 is a vertical cross-sectional view taken substantially along lines 2-2 of FIG. 1 and showing the lire pan in place beneath the flue in position for starting the tire',

FIG. 3 is an exploded view similar to FIG. 1 but illustrating the unit as it is lifted away from the lire pan after the tire has been started and the coals are red hot for cooking; and

FIG. 4 is a sectional view similar to FIG. 2 illustrating the tire pan containing the red hot coals after it is in position on top ofthe ilue for cooking.

Referring now more specifically to the drawings, therein is illustrated a new and improved cooking device adapted for burning solid fuel, such as charcoal briquettes and the like. The cooking device is referred to generally by the reference numeral and includes an upright, hollow flue 12 open at its upper and lower ends. A cupshaped pan support member 14 is secured to the upper end of the ue pipe 12 in coaxial alignment with the vertical axis of the flue. The pan support member 14 includes an annular bottom wall 14a and an integrally formed, upstanding peripheral sidewall or skirt 14b. The upper edge of the sidewall 1411 is provided with a rolled rim 14C which strengthens the member and improves the appearance thereof. A centrally disposed opening is formed in the bottom wall 14a to receive the upper end of the flue pipe 12, and around the opening is provided an integrally formed, downwardly depending, annular flange 14d which is welded or otherwise secured to the flue.

The cooker 10 also includes an inverted, cup-shaped base member 16, preferably identical to the pan support member 14. The base member 16 includes an annular top wall 16a facing the wall 14a and an integrally formed, downwardly depending sidewall or skirt 16b around the periphery of the bottom wall with a rolled lower edge or rim 16e. The top wall 16a is formed with a centrally disposed opening for receiving the lower end portion of the flue 12, and the opening is defined by an upwardly extending, annular ange 16d which is secured to the outer surface of the flue 12 by appropriate means, such as welding or the like. It should be noted that the junction of the top wall 16a and the ue is spaced upwardly above the lower, open end of the flue, and accordingly the flue projects downwardly into the base member, as best shown in FIG. 2. The pan support member 14 and the base member 16, being identical in shape, are formed with a single die member, thus reducing fabrication costs. However, if preferred, these members could be of different sizes and shapes to accommodate Various sizes required. The base member 16 supports the flue 12 in an upright position from the ground or other surface on which the cooking device 10 is placed, and to this end a plurality of radially spaced, L-shaped support legs 18 are attached to the lower portion of the skirt wall 1611 to hold the lower rim 16C slightly above the ground or other surface on which the cooker is resting. Each L-shaped leg includes a vertical element 18a secured to the skirt wall 16b and projecting downwardly below the rolled rim 16e an outwardly extending, horizontal foot portion 18b adapted to rest on the ground. The lower, rolled edge 16e is spaced above the surface on which the cooker is resting in order to permit combustion air to enter the base member from around the periphery thereof. The legs 18 also provide for increased stability of the cooking device. However, if separate legs are not used, suitable openings are provided in the skirt wall 16b to permit com-bustion air to ilow into the base when the lower edge of the base is resting directly on the ground.

The base member 16 serves as an enclosure or a housing for a re pan 20 adapted to contain a bed of hot coals for cooking. The fire pan 20 includes a circuzlar bottom wall 20a substantially larger in diameter than the diameter of the flue 12 and an upstanding, integrally formed peripheral sidewall 2Gb having a maximum diameter less than the diameter of the skirt wall 16h of the base member. Accordingly, as shown in FIG. 2, air can freely pass through the space between the rim 16C and the 4 ground and then flow upwardly between the skirt wall 16h of the base and the sidewall 20h of the pan 20.

A circular, perforated grate 22 is mounted in the fire pan 20 to support the be-d of coals above the bottom wall 20a which is resting on the ground during the starting period. The grate includes a plurality or cluster of air holes 23 (FIG. 3) in the central portion thereof and 41 plurality of air holes 24 spaced outwardly toward the periphery thereof. Because the grate 22 is spaced upwardly above the bottom wall 20a of the re pan, air ow between the grate and bottom wall keep the bottom wall cool so that it does not burn or overheat the ground or other surface beneath the cooking device. The grate is elevated above the bottom wall 20a by means of a plurality of integrally formed, downwardly depending legs 22a radially spaced along the periphery of the grate. Even though hot coals are resting on the grate, the bottom wall 20a is relatively cool and thus the grass beneath the cooker is not damaged during operation.

As shown in FIG. 2, during the starting period, the fire pan 2t) with the grate 22 therein, is placed within the base member 16 and combustion air entering the base beneath the rim .16e flows upwardly between the sidewall 16b and the pan sidewall 20h. This air flows downwardly into the pan 20 around the sidewall 2019 and passes through the outer openings 24 in the grate 22. The air ows toward the center of the tire pan beneath the grate and passes upwardly through the centrally located holes 23 therein into the lower end of flue 12.

When a tire is to be started, the fire pan 20 is positioned in the base member 16 and centrally disposed below the ue 12. When placed in this position, as shown in FIG. 2 of the drawings, the grate 22 is centered below and closes the lower end of the flue 12. To start the fire, several sheets of newspaper are torn into pieces and the pieces are crumpled and dropped into the ue from the top open end thereof. The last piece of paper is lighted before it is dropped into the iiue and after a. short period of time to permit the paper already in the ue to ignite and burn, a quantity of briquettes are then dumped into the ue 12 on top of the burning paper. A hot re rapidly develops in the flue because of the updraft therein, which is confined -by the flue. Because the ue is relatively small in diameter with respect to the base member 16, and the combustion air supply is somewhat restricted, the velocity of the air combustion gases flowing upwardly is relatively high, and this produces an intense fire in the charcoal briquette within a short period of time. During the initial period of ignition and combustion of the charcoal, air for combustion is supplied via the tortuous flow path previously described and eventually passes upwardly into the burning coals in the lower end of the flue through the centrally located holes 23 in the grate. The quantity of charcoal briquettes required in relatively small and the upper level of the briquettes, after they are deposited in the ilue for starting, is well below the upper open end of the flue. During the starting period, the charcoal briquettes are confined in a relatively small area within the lower end of the flue by the grate 22, and after a period of from eight to ten minutes, the charcoal is red hot and is suitable for use in cooking. When the coals are thus ready to be used for cooking, the flue 12 and the pan support member 14 and base member 16 attached thereto are lifted upwardly above the tire pan 20 as illustrated in FIG. 3. When this occurs, the red hot coals in the lower end portion of the flue are dumped out onto the grate 22 and spread across the grate into a bed of coals ready for cooking. The cooker, after being lifted above the re pan, as described, is moved to one side and set back down. The tire pan is then lifted by means of a removable handle member 26 and placed in a cooking position within the pan support member 14 as shown in FIG. 4. The handle member or lifter 26 is adapted to grip the upper edge of the pan sidewall, and for this purpose the sidewall is provided with several openings 25 adapted to receive a tongue-like projection 26a on the lifter handle.

After the fire pan containing glowing glowing red hot coals is placed in cooking position within the pan support member 14, as shown in FIG. 4, a suitable grill 28 is lowered onto the pan and rests on the upper edge thereof. The hamburger or other food to -be charcoaled is then placed on the grill for cooking in a conventional manner.

For lifting the cooker, the pan support member 14 is provided with a pair of handles 30 secured to the side- Wall `14b on opposite sides thereof.

The cooking device 10, as thus described, eliminates the problems of igniting and starting charcoal briquettes for use in cooking and does not require the use of petroleum starter fluids or an electric heating device. In a device constructed in accordance lwith the present invention, the ue 12 was constructed to be ve inches in diameter and about thirty inches long. The outer diameter of the pan support member 14 and base member 16 was about fourteen and one-half inches, and the sidewalls or skirts of these members was four to tive inches. Preferably, the liuc, base, and pan support are fabricated from sheets of aluminized steel and may be covered with a baked porcelain coating, if desired. The pan 20 and grate 22 are fabricated of heat resistant sheet steel or cast iron.

In using this device in accordance with the present invention, two double sheets of newspaper are torn into small pieces, about eight inches by twelve inches, and are crumpled and dropped into the flue from the open upper end thereof. The last piece of newspaper is lighted before being dropped into the ue, and after ten to fifteen seconds about twelve to fteen charcoal briquettes of ordinary size, are dumped into the flue on top of the burning newspaper. In about eight to ten minutes, an intense fire is developed in the charcoal in the lower end of the iiue and the coals are in a red hot, glowing condition. At this time, the cooker is lifted by the handles 30 above and away from the re pan 20` and grate 22, and the coals fall from the iiue into the tire pan and spread across the surface of the grate providing a bed of red hot coals ready for cooking food. The re pan, grate, and red hot ooals are then placed in cooking position in the pan support member 14 with the lifter 26, and the grill 28 is lowered in place.

The cooker is simple in construction, neat in appearance, and easy to use. It eliminates the previously recited problems encountered in starting charcoal res by the use of the chimney effect in the flue, which also serves as a pedestal `for supporting the re pan at a convenient height for cooking The grate and fire pan arrangement insures that the ground surface beneath the re pan is not burned or scorched during the starting period.

While the present invention has been described in accordance with an illustrative embodiment, it is intended in the appended claims to cover all improvements thereon -within the skill of an ordinary artisan.

What is claimed and desired to be secured by Letters Patent of the United States is:

1. A cooking unit adapted to lburn solid fuel comprising an upright, hollow ue open at the top Aand bottom for containing a quantity of fuel in the lower end portion thereof during an initial period of ignition and combustion, said ue extending upwardly above the upper level of said fuel therein for directing and conning an updraft of air and combustion gases during said initial period, base means secured to said flue and extending outwardly thereof for supporting said flue in upright position on a surface, and iire pan means including a bottom wall larger than the lower end of said ilue for containing said fuel in said flue during said initial period while said fire pan means is placed beneath said flue,

said lire pan means adapted to receive and contain burning fuel from said ilue upon upward relative movement of said flue away from said Ibottom wall and being bodily movable with said `burning fuel thereon to a position resting on the top of said flue for cooking.

2. The cooking unit of claim 1 including a perforated grate spaced above said bottom wall of said re pan means for supporting said fuel and containing said fuel in said flue during said initial period.

3. The cooking unit of claim 1 wherein said base means includes a top -wall spaced above and overlying said re pan means when placed in position ybeneath the lower end of said flue during said initial period.

`4. The cooking unit of claigm 3 wherein said base means includes a continuous skirt wall extending downwardly from said top wall outwardly of said ue for enclosing said fire pan means.

5. The cooking unit of claim 4 including a plurality of leg means projecting downwardly from the lower edge of said skirt wall for supporting said base means and providing an air inlet .space `between the lower edge of said skirt wall and the surface on which the cooking unit 1s resting.

6. The cooking unit of claim 3 wherein the top wall of said base means is joined to said ilue above the lower end thereof.

7. The cooking unit of claim 1 including pan support -means secured .adjacent the upper end of said tlue and extending outwardly thereof for supporting said fire pan means in position for cooking.

8. The cooking unit of claim 1 wherein said pan support means includes a bottom wall and a continuous skirt wall extending upwardly thereof around said fire pan means when placed on said bottom wall.

9. A cooking unit for use with solid fuel comprising an upright flue open at both ends, base means extending outwardly from said ue for supporting the same in upright position from the ground or other surface, and fire pan means having a bottom wall larger than the lower end of said flue adapted to contain a quantity of fuel in the lower end portion thereof when said fire pan means is resting on the ground with the bottom wall beneath said flue, said fire pan means adapted to contain said burning fuel received from said flue when it is lifted upwardly and being bodily movable to a cooking position resting on top of said ilue.

10. The cooking unit of claim 9 including pan support means extending outwardly of said flue adjacent the upper end for supporting said re pan in cooking position.

11. The cooking unit of claim 10 including a perforated grate spaced above said bottom wall of said fire pan means and adapted to close the lower end of said flue when said bottom wall is disposed Ibeneath said flue.

12. The cooking unit of claim 9 wherein said base means includes .a top Wall joined to said flue and a depending skirt wall for enclosing the upper portion of said re pan means when said bottom wall thereof is disposed beneath said ue.

13. The cooking unit of claim 10 wherein said pan support Imeans includes a bottom wall secured to said ue and .a skirt wall extending upwardly thereof for limiting lateral movement of said lire pan means when placed in cooking position.

14. The cooking unit of claim 13 wherein said base means includes a top wall joined to said flue .and a depending skirt wall for enclosing the upper portion of said fire pan means when said bottom wall thereof is disposed beneath said flue.

15. The cooking unit of claim 14 wherein said base means and pan support means are identical in shape, said top wall of said ibase means being secured to said flue above the lower end thereof.

16. A cooking unit for using solid fuel comprising a cup-shaped base having an annular. top wall and .a continuous skirt wall depending downwardly from the periphery thereof, an upstanding hollow tiue having a diameter substantially smaller than said top wall and projecting above and below a central opening therein, a cup-.shaped pan support member having; an annular bottom wall secured to the upper end of said ue and .a continuous skirt wall extending upwardly around the periphery of said bottom wall, a re pan for holding a bed of burning fuel including a oor and an upstanding annular sidewall having a diameter less than said skirts but greater than said ilue, a perforated grate mounted in said fire pan spaced labove said floor and adapted to close the lower end of said ue when said ire pan is within said base, and means providing an inlet for airdiow into said base around the periphery thereof for supplying combustion air for said fuel through said grate into the lower end of said tlue.

17. The cooking unit of claim 16 wherein said base and said pan support members are identical and the top wall and bottom wall thereof, respectively, are sealingly secured .around the exterior of said ue.

18. The cooking unit of claim 16 wherein the upper edge of said tire pan is spaced below the top wall of said base vwhen said tire pan is enclosed within said Ibase.

19. The cooking unit of claim 16 wherein the lower end of said iiue rests upon said grate when said tire pan is positioned within said base.

20. The cooking unit of claim 16 wherein said last mentioned means comprises a plurality of legs projecting downwardly of the lower edge of said skirt wall for supporting the same spaced above the ground or other surface.

References Cited UNITED STATES PATENTS 3,192,918 7/196-5 Ridgway 126--25 3,209,743 10/ 1965 Stewart et al. 126-25 FREDERICK KETTERER, Primary Examiner. 

